Bring together the "freshness" of spring

In April in Wuyi, the sun is shining and the mountains are verdant, you can breathe in the fragrance of the soil, with the breath of grass. It is the time of the year when people look forward to a good tea.

The tea is the way people and nature get along. From the sweet, soft and delicate taste of the tea, feel in the mountain streams of clouds and flowers and plants. The birth of a good cup of tea cannot be separated from the unique ecological environment, nor can it be separated from the craftsmanship of the tea makers!

The high demand for raw materials for the Jin Jun Mei and the meticulous and strict production process are the only way to guarantee its consistent high-level quality.

After the fresh buds are picked and selected, they can be under withering, which is the basic process to form the quality characteristics of the Jin Jun Mei.

The purpose of withering is to let the tea buds, firstly, evaporate the water, soften the tea green, so that it can be easily twisted into strips; secondly, promote the change of the internal substances, It is also important for the formation of the unique aroma of Jin Jun Mei.

In addition, the loss of water will cause a series of changes in the contents of the substances, which will lay the foundation for the formation of black tea color, aroma and taste. The basis for change.      

The methods of withering are various, including natural withering, artificial withering and sunlight withering.

Since there is a lot of rain in the spring in the Tongmu county, where the Jin Jun Mei originates, the efficiency and quality of the withering process can be improved to overcome the influence of unfavorable weather. Zheng Shan Tang Jin Jun Mei mainly adopts artificial indoor oxygenation and warming withering, supplemented by daylight withering.

With this method, the content of soluble nitrogen and caffeine is high because the buds are fully withered, thus the tea is high in the content of theaflavin, high in quality, and has a good quality and soup is golden.

The tea rolling means that the tea leaves are shrunk and rolled into strips by the method of kneading and twisting.

Kneading shapes the tea leaves, destroys the tea cells, overflows the tea juice, accelerates the enzymatic oxidation of polyphenolic compounds, and the polyphenolic compounds are the main components of the tea, Oxidation of phenolic compounds results in the formation of "theaflavins".

In addition, twisting plays a very important role in creating the fresh and sweet taste quality of the Jin Jun Mei, as well as in shaping its firm and oily shape. This lay the foundation for improving the quality of the finished tea.

As the buds are fresh, the process of rolling and twisting is more complicated and difficult, which tests the skills of the tea maker. It is also one of the unique characteristics of the Jin Jun Mei process.

"Fermentation" is centered on the enzymatic oxidation of polyphenolic substances, which is the key process to form the color, aroma and flavor characteristics of Jin Jun Mei. polyphenols. Temperature, humidity and oxygen content are important environmental conditions that affect the enzymatic oxidation of tea polyphenols.

Drying is the last step in the processing of the tea steppe. it is also the final level to determine the quality of the Jin Jun Mei. The purpose of drying is to use high temperature to destroy the enzyme activity and stop the enzymatic oxidation; secondly, to evaporate the water and tighten the tea bar, so that the tea bar can be fully dried. Drying can prevent non-enzymatic oxidation and keep maintain quality; thirdly, it gives off green odor to further improve and develop aroma.

With sufficient roasting, the aroma of Jin Jun Mei is not only pure and high quality, but also low water content, generally 3%-4%, which means can be stored for a long time and thus can be used as a foodstuff. No deterioration.

The secret of "clear, fragrant and sweet" is hidden in each spring tea bud, which is the inner condition for the formation of excellent quality. After the craftsmanship of the tea people, the inner potential of the tea buds is uncovered, so that each tea bud can bloom its natural charm.

Good tea cannot be obtained without, authentic craftsmanship and ecological blessings, historical heritage and a tea people's heart.